- 1 tablespoon butter
- 2 tablespoons maple syrup
- 1 cup spelt flour (sprouted spelt flour is even better)
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- Combine butter and maple syrup in a small sauce pan or microwavable bowl. Heat until butter is melted and set aside to let cool slightly.
- Place flour, baking powder, baking soda and salt in a bowl, stirring a bit to combine.
- Whisk together the egg, buttermilk, and cooled butter mixture. Stir in to dry ingredients, just until combined. Let batter sit while skillet or griddle heats.
- Heat a skillet or griddle over low to medium-low heat. When skillet is hot (if you flick water onto the skillet, it should sizzle), take a scant ¼ cup of batter and pour onto skillet. Let cook for 1-2 minutes (until the pancakes begins to bubble slightly. Flip and let cook for another 1-2 minutes until pancake is cooked through.
*These pancakes don’t firm up as much as non-buttermilk pancakes. Make sure the pancake is fully set before trying to flip it (or else you will end up with a scrunched pancake.)